🍽️ Creamy Watercress Soup

Name: Creamy Watercress Soup
Total time: 30 min
Yield: 4 servings
Ingredients: 1 bunch watercress; 2 shallots; 0.5 l chicken broth (from a jar); 2 tbsp butter; 6 tbsp whipping cream; 0.5 untreated lemon (zested); 2 egg yolks; salt (pepper)

501 kcal · 30 min · 4 servings

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Ingredients

1 bunch watercress
2 shallots
0.5 l chicken broth (from a jar)
2 tbsp butter
6 tbsp whipping cream
0.5 untreated lemon (zested)
2 egg yolks
salt (pepper)

Instructions

1. Peel the shallots and chop them very finely.
2. Pick the watercress leaves off the stems.
3. Wash the leaves and shake them dry.
4. Set aside a small handful of the leaves for garnish.
5. Roughly chop the remaining watercress.
6. Heat the butter in a pot.
7. Sauté the chopped shallots in the butter.
8. Add the roughly chopped watercress to the pot.
9. Deglaze everything with the chicken broth.
10. Let the soup simmer for five minutes.
11. Stir the cream into the soup.
12. Puree the soup with a hand blender.
13. Whip the soup until frothy.
14. Grate the lemon zest over the soup.
15. Season the soup with salt and pepper.
16. Stir the two egg yolks into the finished soup.
17. Garnish the soup with the reserved watercress leaves.

Nutrition per serving

kcal: 501
Protein: 22 g · Fett/Fat: 45 g · Carbs: 3 g